Instructions

Cream butter, sugar, brown sugar, vanilla and espresso powder until light about 3 minutes. In a medium bowl, sift together flour, cocoa powder baking soda and salt. Add dry ingredients to butter and slowly add the milk just until combined. Fold in Craisins and Hazelnuts. Form dough into two 1 -1/2 inch logs. Wrap well and refrigerate for 1 hour.

To Bake: Preheat oven to 350* and line two baking sheets with parchment paper, slice logs into 1/8" thick slices. Place on cookie sheets and bake for 8 minutes then switch trays from top to bottom and bake for 3 more minutes. Cool on wire racks NOTE: If you cannot find cherry infused Craisins use dried cherries